Description
This creamy Mushroom Stroganoff is a comforting, easy-to-make vegetarian meal perfect for a satisfying dinner. Featuring sautéed mushrooms, onions, and garlic in a luscious sour cream sauce served over your choice of pasta, it delivers rich flavors with simple ingredients in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 300g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 200ml vegetable broth
- 200ml sour cream
- 1 tablespoon olive oil
Dry Ingredients
- 2 tablespoons flour
- Salt to taste
- Pepper to taste
- 300g pasta of choice
Instructions
- Cook the pasta: Boil a pot of salted water and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté aromatics: Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, cooking until they soften and become fragrant, about 3-4 minutes.
- Cook mushrooms: Add the sliced mushrooms to the pan and sauté until they release their moisture and become nicely browned, about 6-8 minutes.
- Make the sauce base: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the vegetable broth, stirring constantly, and bring the mixture to a gentle simmer to thicken the sauce.
- Finish sauce and combine: Stir in the sour cream and season with salt and pepper to taste. Mix the sauce thoroughly with the cooked pasta, ensuring everything is well coated. Serve hot and enjoy your creamy mushroom stroganoff.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- For a gluten-free version, use gluten-free flour and pasta.
- Add fresh parsley or dill as a garnish for extra flavor.
- Use vegetable broth with low sodium to control salt levels.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
